all things ‘yum’ and ‘tasty’ in this magic called life

Fenugreek leaves or methi leaves parruppu usali

A rare curry from my hubbys family. So rare that I am almost sure that I am the first in the world to publish it.🙂

Ingredients

Fenugreek ( Methi) leaves loosely packed 4 cups. (Venthayakeerai)

Toordal 1 cup.

Red chilli 1 no.

Salt 3/4 teaspoon.

Hing powder 1/2 teaspoon.

Turmeric powder 1/4 teaspoon.

Oil 3 tablespoons.

1 teaspoon each of mustard, urad dal and channa dal.

Method

Wash the leaves very well in a large container and drain throughly.Wash and soak the dal and chilli in warm water for 45 minutes. Finely chop the leaves and place in a kadai. Add turmeric powder and hing and cook in a medium flame , stirring occasionally till it is dry.(Say for ten minutes).

Drain and Grind the dal and chilli with just 1/4 cup water to a paste.the paste should be thick and slightly coarse.

Hing is a spice used only by Indians.It is available as a powder.
It is also called asafoetida.I have Explained in my glossary also.
Yes you can grow fenu greek in your garden. It takes around 7 days to sprout and grow 1 inch .Later the growth is quick and can be harvested after another 2 weeks.Good to harvest after a month from date of sowing.
Lot more fenugreek recipes will follow
Thanks and bye.
latha.

Paruppu usili or paruppu araicha karameedu is not a new idea with menthiya keerai or methi leaves. It is part of a traditional Andhra curry variety. A slightly tastier version of this would be to add a little coconut and a little sugar while grinding the dhal mixture in order to enhance the taste as the andhraites do. This dish is called methi patholi. Just for your information.

We make this dal too but we don’t grind the dal. I cook methi leaves, onion, tomato and toor dal together with salt, turmeric and green chillies in a pressure cooker and add seasoning and lemon juice as a finishing touch.

I have a small doubt in the methi leaves parruppu usali recipe. Don’t I need to steam cook the parruppu paste?
I remember my mom steam cooking them in idli thatu and then scrambling them with her fingers.

Thanks and tried this recipe this afternoon for lunch along with ur Melaku kulambu..It came out well except for the usali.when I added the grounded dhal paste in oil, it got burnt at the bottom of the pan..any tips to avoid this??